Peracid and 2-hydroxy organic acid compositions and methods for treating produce

Abstract

Methods and compositions for treating produce to control microorganisms are provided. The method treats produce by contacting the surface of the produce with an aqueous solution comprising i) an organic peracid of the formula RC(O)OOH wherein R is methyl, ethyl, n-propyl, or s-propyl; ii) a 2-hydroxy organic acid selected from tartaric acid, citric acid, malic acid, mandelic acid, and lactic acid; and (optionally) iii) an anionic surfactant; wherein the aqueous solution has a pH from 2.5 to 6.0.

What is claimed is: 
     
       1. A method of treating produce to reduce an amount of a microbial contaminant on the surface of the produce and to reduce spoilage of the produce, comprising contacting the surface of the produce with an aqueous solution comprising:
 i) peroxyacetic acid in a concentration of from 40 to 100 ppm; 
 ii) L-(+)-lactic acid in a concentration of from 0, 1% to 0.6% (w/w), inclusive; 
 wherein the aqueous solution has a pH from 2.5 to 4.5; 
 wherein the contacting is for a time period of from 10 seconds to 10 minutes at a temperature between 35˜F and 45=F; and 
 wherein the amount of a microbial contaminant on the surface of the produce and the spoilage, of the produce is reduced. 
 
     
     
       2. The method of  claim 1 , wherein the time period is from 20 seconds to 1 minute. 
     
     
       3. The method of  claim 1 , wherein the concentration of the peroxyacetic acid in the solution is from 60 to 80 ppm (w/w), and the concentration of the lactic acid in the solution is from 0.1% to 0.4% (w/w). 
     
     
       4. The method of  claim 1 , wherein the concentration of peroxyacetic acid is 70 to 80 ppm (w/w), and the concentration of the lactic acid is from 0.2 to 0.4% (w/w). 
     
     
       5. The method of  claim 1 , wherein the aqueous solution is substantially free of nonionic surfactants, cationic surfactants or anionic surfactants. 
     
     
       6. The method of  claim 1 , wherein the aqueous solution is formed by combining a solution of the lactic acid which is substantially free of hydrogen peroxide with a solution of the peroxyacetic acid. 
     
     
       7. The method of  claim 1 , wherein the lactic acid and the peroxyacetic acid are provided as a concentrated solution and diluted with water to form the aqueous solution. 
     
     
       8. The method of  claim 1 , wherein the contacting sanitizes the produce by killing or inhibiting growth of bacteria on, or attached to, the cut fruit. 
     
     
       9. The method of  claim 1 , wherein the aqueous solution contains less than 300 ppm of an anionic surfactant. 
     
     
       10. The method of  claim 1 , wherein the cut fruit is an apple. 
     
     
       11. The method of  claim 1 , wherein the fruit is a pineapple, melon, or citrus fruit. 
     
     
       12. The method of  claim 1 , wherein the cut fruit is an acai, cherry, persimmon, quince, plum, grape, or pear. 
     
     
       13. The method of  claim 1 , wherein the cut fruit is a peach, apricot, avocado, or kiwi. 
     
     
       14. The method of  claim 1 , wherein the cut fruit is a berry. 
     
     
       15. The method of  claim 1 , wherein the cut fruit is a strawberry, raspberry, gooseberry, loganberry, currant, cranberry, boysenberry, elderberry, blackberry, or blueberry. 
     
     
       16. The method of  claim 1 , wherein the cut fruit is a cantaloupe, watermelon, honeydew, muskmelon, or winter melon. 
     
     
       17. The method of  claim 1 , wherein the produce is immersed in the aqueous solution and the aqueous solution is then removed by rinsing or centrifugation. 
     
     
       18. The method of  claim 8 , wherein the bacteria is a human pathogen. 
     
     
       19. The method of  claim 8 , wherein the bacterial human pathogen is a strain of  E. coli  0 157:H7,  Listeria monocytogenes , or  Salmonella.    
     
     
       20. The method of  claim 1 , wherein the microbial contaminant is an indigenous microorganism typically found on the surface of the produce. 
     
     
       21. The method of  claim 1 , wherein decay of the produce is also reduced. 
     
     
       22. The method of  claim 1 , wherein the time period is from 20 seconds to 4 minutes. 
     
     
       23. The method of  claim 1 , wherein the produce is a cut fruit. 
     
     
       24. The method of  claim 1 , wherein the produce is a cut vegetable.